Exam 3: Principles of Baking

The three leavening agents that cause baked goods to rise are air,_____ and______ _____

The process of gently incorporating whipped cream or egg whites in a mixture is called______

There is no correlation between the texture of food and the way it tastes.

Which of the following is NOT a dry-heat cooking method?

Many varieties of fat and shortening are available to today's baker and pastry chef. Discuss which fats are preferred for various bakeshop applications.

The process of sugar breaking down in the presence of protein is called:

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

Which of the following methods is NOT usually employed when cooking a batter or a dough?

What is the importance of protein in flour for bread making? Name the general types of flours available and their different uses in the bakeshop.

Why are eggs pasteurized? What precautions can the pastry cook and baker take to ensure food safety when handling raw egg products?

Which of the following tools is used to lighten a mixture by beating it vigorously to incorporate air?

Beating and creaming are two mixing methods used to accomplish the same results.

Celery, seaweed, oysters and shellfish are among the few foods with a naturally occurring salty taste.

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?

When proteins are heated, they begin to ______or coagulate.

Baked goods stale more quickly at temperatures near 40ºF (4ºC).

Kneading can be done in an electric mixer with a dough hook or by hand with a pastry cutter.

The burning sensation one experiences when eating certain hot or spicy foods such as chiles is referred to as umami.

Use the Internet to locate a U.S. producer of European-style pastry ingredients. What type of flavorings and nut products do they produce and market?

What is milkfat, and how is it used in classifying milk-based products?